There’s something undeniably delightful about strawberry cupcakes. Their soft, moist texture, combined with the sweet and slightly tangy flavor of fresh strawberries, makes them an irresistible treat for any occasion. Whether you’re baking for a birthday party, afternoon tea, or just to satisfy a sweet craving, these cupcakes never disappoint.

Strawberries have long been associated with love, romance, and summer days, making them a nostalgic favorite for many. Their natural sweetness enhances baked goods, while their vibrant pink hue adds a visually appealing touch. Unlike artificial strawberry-flavored treats, these cupcakes feature real strawberries in both the batter and frosting, ensuring an authentic and rich flavor.

You’ll love this recipe because it’s easy to follow, requires simple ingredients, and yields soft, flavorful cupcakes topped with creamy strawberry frosting. Let’s dive into the details and make the most delicious strawberry cupcakes ever!

Ingredients

Here’s what you’ll need to create these delightful cupcakes:

For the Cupcakes

Ingredient	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 ½ tsp
Baking soda	½ tsp
Salt	¼ tsp
Unsalted butter (softened)	½ cup
Granulated sugar	¾ cup
Large eggs	2
Vanilla extract	1 tsp
Fresh strawberries (pureed)	½ cup
Whole milk	½ cup

For the Strawberry Frosting

Ingredient	Quantity
Unsalted butter (softened)	½ cup
Powdered sugar	2 cups
Fresh strawberries (pureed)	¼ cup
Vanilla extract	1 tsp
Heavy cream (if needed)	1-2 tbsp

Note: If fresh strawberries are out of season, you can use frozen ones, but make sure to thaw and drain them before pureeing.

Equipment Needed

To make these cupcakes effortlessly, you’ll need the following kitchen tools:

Mixing Bowls: For combining dry and wet ingredients separately.
Hand Mixer or Stand Mixer: Helps achieve a fluffy batter and smooth frosting.
Cupcake Liners & Muffin Tin: Ensures evenly shaped cupcakes and easy cleanup.
Spatula: For folding ingredients and scraping the bowl.
Piping Bag & Tip (Optional): For a professional frosting finish.

Step-by-Step Instructions

1. Prepare the Batter

Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Next, add the strawberry puree and mix until well combined. Gradually alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined—do not overmix, as this can make the cupcakes dense.

2. Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

3. Make the Strawberry Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low to avoid a sugar cloud.

Add the strawberry puree and vanilla extract, then mix on medium-high speed until the frosting is smooth. If needed, add 1-2 tbsp of heavy cream to reach the desired consistency.

4. Frost the Cupcakes

Once the cupcakes are completely cool, pipe or spread the frosting generously on top. Garnish with a fresh strawberry slice for an elegant finish.

Tips and Variations

For Extra Moisture: Add 2 tbsp of sour cream or Greek yogurt to the batter for an ultra-moist texture.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-Free Version: Substitute butter with vegan butter and use almond or oat milk instead of whole milk.
Stronger Strawberry Flavor: Add ¼ tsp of strawberry extract to the batter or frosting.
Chocolate Twist: Fold in mini chocolate chips for a strawberry-chocolate combination.

Serving Suggestions

Strawberry cupcakes look stunning when presented on a tiered cake stand, decorated with fresh strawberry slices or edible flowers. Pair them with a dusting of powdered sugar or drizzle of white chocolate for a gourmet touch.

These cupcakes pair wonderfully with:

Whipped Cream or Ice Cream: For an extra indulgent treat.
Berry Compote: A spoonful of mixed berry compote enhances the fruity flavor.
Lemon Zest Garnish: A touch of lemon zest adds a refreshing citrus contrast.

Perfect Pairings

Pair these cupcakes with drinks that complement their sweet, fruity profile:

Strawberry Lemonade: The tartness balances the sweetness of the cupcakes.
Champagne or Rosé Wine: Enhances the fruity notes for an elegant dessert pairing.
Vanilla Latte: The warm vanilla flavors harmonize beautifully with the cupcakes.

Storage and Reheating

Refrigeration: Store cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving.
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap before storing in a freezer bag.
Reheating: Let frozen cupcakes thaw at room temperature before frosting.

Nutritional Information (Per Cupcake)

Nutrient	Amount
Calories	250
Total Fat	12g
Carbohydrates	32g
Protein	3g
Sugar	22g
Allergens	Dairy, Eggs, Gluten

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

These strawberry cupcakes are the perfect way to enjoy the bright, fresh flavors of strawberries in a soft, fluffy, and delicious form. Whether you’re making them for a special occasion or just a casual treat, they are guaranteed to be a hit.

Give this recipe a try and let us know how it turns out! Share your creations on social media and tag us—because nothing makes baking more fun than sharing it with others.